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Pumpkin Cheesecake Muffins

These pumpkin cheesecake muffins combine the rich flavors of pumpkin and cream cheese into a delightful treat. Each muffin has a moist pumpkin base with a creamy cheesecake filling, making them perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast/Dessert
Cuisine American
Servings 4 People
Calories 180 kcal

Equipment

  • 1 muffin tin
  • multiple mixing bowls
  • 1 electric mixer or whisk
  • 1 set measuring cups and spoons
  • 1 rubber spatula
  • 1 cooling rack

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon pumpkin spice blend
  • 1 cup canned pumpkin puree
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese, softened
  • ½ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and pumpkin spice blend until well combined.
  • In another bowl, combine the pumpkin puree, vegetable oil, eggs, and vanilla extract. Mix until smooth.
  • Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
  • In a separate bowl, beat the cream cheese until smooth. Then add the sugar, egg, and vanilla extract for the cheesecake filling. Mix until well combined and creamy.
  • Fill each muffin cup halfway with the pumpkin batter. Then, spoon a small amount of the cheesecake filling into the center of each muffin cup, pressing it down lightly.
  • Top each muffin with a little more pumpkin batter to cover the cheesecake filling.
  • Bake in the preheated oven for 20 minutes or until a toothpick inserted into the muffin comes out clean (except for a little cheesecake).
  • Allow the muffins to cool in the pan for 5 minutes, then transfer them to a cooling rack to cool completely.
  • For a fun twist, consider adding chocolate chips or nuts to the pumpkin batter before baking.

Notes

These muffins can be stored in an airtight container for up to 4 days.
For a fun twist, add chocolate chips or nuts to the pumpkin batter before baking.
If you prefer a sweeter cheesecake filling, adjust the sugar according to your taste.